Beef Ribs: Texas Style
Sometimes, less really is more. When it comes to Texas-style beef ribs, you don’t need much — just smoke, salt, pepper, and patience. These are the kind of ribs that make grown men nod silently when they take a bite. Tender, juicy, and packed with that unmistakable post-oak flavor.
We fired up the offset smoker for this one and kept it simple — just how Texas BBQ was meant to be.
Ingredients
1 rack beef plate ribs
Kosher salt
Coarse black pepper
(Optional) a dash of garlic powder if you like a little extra kick
Instructions
Trim your ribs. Remove any thick silverskin or hard fat from the top, leaving an even layer for moisture and flavor.
Season generously. Mix kosher salt and coarse black pepper (we like a 1:2 ratio of Salt to Pepper in our blend) and coat all sides of the ribs evenly.
Fire up your offset smoker to 275°F, running clean smoke from post oak or your favorite hardwood.
Place ribs on the smoker, bone side down, and smoke until the internal temperature starts creeping up on 165°F. This usually takes about 4–5 hours, depending on your pit size, but you are looking for your bark to set and a nice color on the meat.
Wrap the ribs tightly in butcher paper once they hit 165°F to lock in moisture.
Continue smoking until the ribs reach an internal temp of 200°F and are probing like melted butter — that’s your cue they’re done.
Rest the ribs (still wrapped) for at least 45 minutes before slicing and serving.
Pro Tip
Don’t rush the rest — it’s where the magic happens. The juices settle, the bark sets, and every bite turns into that perfect mix of smoke and rendered fat.
